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Use natural peanut butter (100% peanuts only) Day 1: 1 tablespoon (16g) Day 3: 2 tablespoons (32g) Day 5: 3 tablespoons (48g) Compare to whole peanut results Interpretation: Symptoms within 30 min to 2 hours, worse with peanut butter → fat/bile salt mechanism Symptoms 4-12 hours later, worse with whole peanuts → fiber mechanism Symptoms 1-6 hours, equal with raw and roasted → protein intolerance Symptoms worse with roasted than raw → AGE/denatured protein mechanism Symptoms at very low doses (under 10 peanuts) → possible IgE allergy, get tested Foods that cross-react with peanut intolerance For protein-mediated peanut intolerance , cross-reactivity occurs with other legumes because they share similar protein structures: Soybeans (40-50% cross-reactivity in clinical studies) Lentils (20-30%) Chickpeas (15-25%) Green peas (10-15%) Lupine (60-70%, highest cross-reactivity) Tree nuts (almonds, cashews, walnuts) do NOT typically cross-react with peanut protein intolerance because they're botanically unrelated

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Your doctor will check your blood to know if you have healthy blood, plasma, and platelets